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Traditional & Modern Japanese Soy Foods: Manufacturing, Nutrition & Cuisine of a Variety of Soy Foods for Health & Joy of Taste Takuji Ohyama
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Traditional & Modern Japanese Soy Foods: Manufacturing, Nutrition & Cuisine of a Variety of Soy Foods for Health & Joy of Taste
Takuji Ohyama
97 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | July 1, 2013 |
| ISBN13 | 9781626180017 |
| Publishers | Nova Science Publishers Inc |
| Pages | 97 |
| Dimensions | 150 × 230 × 10 mm · 292 g |
| Editor | Morohashi, Keiko |
| Editor | Nishiwaki, Toshikazu |
| Editor | Ohyama, Takuji |
| Editor | Shimojo, Sayaka |
| Editor | Takashi, Yoshihiko |
| Editor | Watanabe, Satoshi |
